Napoli Sauce Recipes
NAPOLI SAUCE
Posted in response to "Vintage, Heritage and Older Cookbooks". My MIL had only one cookbook a 1928 edition of "The Boston Cooking School Cookbook" by Fannie Merrit Farmer. The first printing was in 1896 for a total of 3,000 copies. When MIL died, my SIL snatched the book. So I hunted through antique stores until I found a 1934 version here in AZ. Having the same cookbook and reading the recipes she used to make was a way of feeling close to her.
Provided by Lorac
Categories Sauces
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut bacon in small pieces and try out, (fry to melt the bacon fat).
- Add remaining ingredients, gradually bring to the boiling point and let simmer 50 minutes.
Nutrition Facts : Calories 272.7, Fat 21, SaturatedFat 6.9, Cholesterol 30.8, Sodium 1034.8, Carbohydrate 15, Fiber 3.5, Sugar 8.1, Protein 7.8
NAPOLITANA SAUCE
Make and share this Napolitana Sauce recipe from Food.com.
Provided by Jeff 631750
Categories European
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree.
- Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.
- The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).
Nutrition Facts : Calories 121, Fat 7.3, SaturatedFat 1.1, Sodium 304.6, Carbohydrate 13.6, Fiber 3.7, Sugar 7.8, Protein 2.7
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